Learner Expectations

1. Reading: Chapter content

 Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Chapter questions and summarizing research

Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Connecting application to career decisions

Understand postsecondary opportunities and/or careers that match to personal strengths.

1. Demonstrate knife skills and proper cuts (i.e. Julienne, Batonette, Brunoise, Paysanne, Small Dice, Large Dice, etc;) emphasizing proper safety techniques.

2. Identify and demonstrate proper and safe use of food processing and cooking equipment.

4. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.

Reading: 

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Chapter 9 - Equipment & Technology p.202

Chapter 10 - Knives & Smallwares p.230

Writing: 

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)       

Chapter 9 - Check Your Knowledge p. 174 questions 1-8

Chapter 10 - Check Your Knowledge p. 252 questions 1-10

Math:

M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.)

Theory

PowerPoint: Culinary Equipment

Study Guide: Study Guide

Assessment:  Written Exam

Research Based Task: Task

Support